材料Ingredients
石斑魚肉250克 酸子薑15克 蛋½隻 粟粉4湯匙
250g Grouper fillets 15g Pickled young ginger slices ½pcs Egg 4tbsp Corn starch
醃料Marinate
鹽½茶匙 胡椒粉少許 酒1茶匙 蛋白1湯匙
½tsp Salt A pinch Pepper 1tsp Wine 1tbsp Egg white
汁料Sauce
檸檬1個 糖3½湯匙 吉士粉1茶匙 鹽¼茶匙
1pc Lemon 3½tbsp Sugar 1tsp Custard powder ¼tsp Salt
~ 貼士 TIPS ~
石斑魚肉可以龍脷魚柳或雞肉取代。You may replace Grouper with Dover sole or Chicken.
做法Steps
1石斑魚肉切件，加入醃料拌勻，醃30分鐘；
Cut the Grouper fillets into pieces and marinate for 30 minutes.
2燒熱油鑊，將石斑魚肉先後沾上蛋液和粟粉，以淺油炸至金黃後盛起隔油，上碟；
Heat up some oil, dip the fillets in egg wash and corn starch accordingly, shallow fried them in the oil until golden brown. Drain well and serve on the plate.
3將檸檬切半取汁，再加入汁料材料拌勻，以小火煮至稠身後淋在魚塊上，再放上酸薑片即可食用。
Cut half of the lemon and squeeze out the juice, stir the juice with other sauce ingredients. Cook the sauce in low heat until thickened and drizzle over the fillets, serve with pickled young ginger slices.
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